Active Time

　　10 min

　　Total Time

　　30 min

　　A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca's. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.

　　

Ingredients

Makes 4 to 6 (breakfast or dessert) servings

　　1/3 cup sugar

　　2 teaspoon grated lemon zest

　　3 large eggs at room temperature 30 minutes

　　2/3 cup whole milk at room temperature

　　2/3 cup all-purpose flour

　　1/4 teaspoon pure vanilla extract

　　1/8 teaspoon cinnamon

　　1/8 teaspoon grated nutmeg

　　1/8 teaspoon salt

　　1/2 stick unsalted butter, cut into pieces

　　Equipment: a 10-inch cast-iron skillet

　　Accompaniment: lemon wedges

　　

Step 1

Put skillet on middle rack of oven and preheat oven to 450°F.

　　

Step 2

Stir together sugar and zest in a small bowl.

　　

Step 3

Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).

　　

Step 4

Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

　　

Step 5

Serve immediately, topped with lemon sugar.